If you are on the hunt for a festive, delightfully creamy dessert that brings a playful pop of color and flavor, you’ve just found your new favorite: the Mini Candy Corn Cheesecake Recipe. These adorable little cheesecakes capture the essence of candy corn’s classic tri-color look with luscious layers of cheesecake in bright yellow, vibrant orange, and pure white hues. Each mini treat is nestled on an Oreo cookie crust, creating a perfect balance of crunch and creaminess that makes enjoying dessert feel like a celebration in every bite. Whether you’re making them for a fall party, Halloween gathering, or just because you crave something sweet and fun, this recipe is pure joy from start to finish.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these irresistible mini cheesecakes. The list is simple but carefully chosen to create the perfect texture, flavor, and that trademark candy corn color!
- Oreo cookies (creme removed): The sturdy cookie base creates a flavorful, crunchy crust perfect for mini cheesecakes.
- Sugar: Added to both the crust and cheesecake layers to bring just the right amount of sweetness throughout.
- Unsalted butter (melted): Binds the crumbled Oreo crust together, adding a rich, buttery flavor.
- Cream cheese (softened): The star of the cheesecake, it provides the creamy, tangy foundation that melts in your mouth.
- Sour cream: Enhances the cheesecake’s smooth texture and adds a slight tang for complexity.
- Pure vanilla extract: Deepens the flavor, balancing sweetness perfectly.
- Large eggs: Used to set the cheesecake as it bakes, creating that perfect, silky consistency.
- Marshmallow vodka (optional): A fun twist that adds a subtle, unique flavor note—feel free to skip if you prefer.
- Gel food coloring (Yellow and Orange): Essential for recreating those iconic candy corn colors in the cheesecake layers.
- Fresh homemade whipped cream: A fluffy, light topping that adds freshness and creaminess to the finished mini cheesecakes.
- Brach’s Mellowcreme Pumpkins: Classic candy decorations that add charm and a delightful candy crunch on top.
How to Make Mini Candy Corn Cheesecake Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 325 degrees Fahrenheit and lining a cupcake or muffin pan with cupcake liners. This sets you up for easy baking and cleanup later on.
Step 2: Crush the Oreo Cookies
Carefully remove the creme filling from the Oreos, then place the cookies in a blender, food processor, or ziplock bag. Crush them until you get a sandy, crumb-like texture perfect for your crust.
Step 3: Make the Crust Mixture
Combine the cookie crumbs with sugar and melted butter, mixing until it reaches a wet sand consistency. This mixture will hold together beautifully when pressed into the liners.
Step 4: Press the Crust into the Liners
Use about a tablespoon of the crust for each cheesecake. Press it firmly into the bottom of each cupcake liner with the back of a spoon or a flat bottom of a glass to create an even layer.
Step 5: Preheat Oven for Baking
Increase the oven temperature to 350 degrees Fahrenheit as you prepare the cheesecake filling.
Step 6: Mix the Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
Step 7: Add Wet Ingredients
Blend in sour cream, optional marshmallow vodka for a subtle twist, and vanilla extract until the mixture is perfectly smooth.
Step 8: Incorporate Eggs
Add the eggs one at a time, beating gently after each addition to combine. This ensures your cheesecake batter is smooth without overmixing.
Step 9: Divide and Color the Batter
Separate the batter evenly into three bowls. Add a few drops of orange gel food coloring to one, yellow to another, and leave the last one plain to create the trifecta of candy corn colors.
Step 10: Layer the Cheesecake Batter
Starting with the yellow, spoon 1 ½ tablespoons into the crust, followed by 1 ½ tablespoons of orange batter on top. Use a flat spatula to gently spread each layer evenly. Finish with 1 ½ tablespoons of the plain batter, spreading gently to cover the orange layer.
Step 11: Bake the Mini Cheesecakes
Bake for 25 to 30 minutes. It’s perfectly fine if they still have a bit of a jiggle in the center—that means they are moist and creamy!
Step 12: Cool and Chill Overnight
Allow the mini cheesecakes to cool to room temperature, then refrigerate overnight to let them fully set and develop their rich flavors.
Step 13: Add the Finishing Touches
Top each cheesecake with a generous dollop of fresh homemade whipped cream and place a Brach’s Mellowcreme Pumpkin candy on top for that iconic autumn look.
Step 14: Enjoy!
These charming, colorful treats are ready to impress and delight anyone lucky enough to try them.
How to Serve Mini Candy Corn Cheesecake Recipe
Garnishes
A little goes a long way with garnishes! Fresh homemade whipped cream adds a cloud-like softness that pairs beautifully with the rich cheesecake. The mellowcreme pumpkin on top not only adds seasonal sweetness but also a nostalgic pop of color and texture that brings the whole mini dessert together.
Side Dishes
Pair these mini cheesecakes with simple sides like fresh berries or a light fruit compote to cut through the richness. A cup of spiced tea or coffee also complements the flavors wonderfully, making for a balanced, festive dessert experience.
Creative Ways to Present
Consider placing your mini cheesecakes on a tiered serving platter with autumn leaves or small pumpkins scattered around to amp up the fall vibes. Wrapping each cheesecake cup with a colorful ribbon or placing them in decorative cupcake wrappers can also turn your dessert table into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover mini cheesecakes should be kept refrigerated in an airtight container to preserve their creamy texture and freshness. They typically stay delicious for up to 3 days, making them a perfect treat to enjoy over several occasions.
Freezing
You can freeze these mini cheesecakes by wrapping each one individually with plastic wrap and placing them in a freezer-safe container. They will keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator for best texture and taste.
Reheating
Since cheesecakes are best eaten cold or at room temperature, avoid warming them in the microwave or oven. Simply let frozen or refrigerated cheesecakes sit at room temperature for 15 to 20 minutes before serving to bring out their full flavor and creamy consistency.
FAQs
Can I use other cookies besides Oreos for the crust?
Absolutely! While Oreos give a rich chocolaty base, graham crackers or digestive biscuits also create lovely crusts with a different, but equally delicious, flavor. Just make sure to crush them finely and combine well with melted butter.
Is the marshmallow vodka necessary?
Not at all! The marshmallow vodka is an optional add-in for a subtle, fun flavor boost. If you prefer, simply leave it out without affecting the overall texture or basic taste of the cheesecakes.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on cream cheese and sour cream, which are dairy products. For dairy-free or vegan versions, you’d need to substitute with plant-based alternatives like vegan cream cheese and coconut sour cream. Keep in mind these swaps might slightly change the texture and flavor.
What if I don’t have gel food coloring? Can I use liquid food coloring?
Gel food coloring is recommended because it provides vibrant colors without thinning the batter. Liquid food coloring can work but may alter the cheesecake’s consistency slightly, so use sparingly.
How long do these mini cheesecakes last in the fridge?
Stored properly in an airtight container, mini candy corn cheesecakes will stay fresh for up to 3 days. After that, they may start to lose their creamy texture and flavor quality.
Final Thoughts
Making the Mini Candy Corn Cheesecake Recipe is a fantastic way to bring some color, creativity, and sweet joy to your dessert table. These mini treats are not just adorable; they are a delicious celebration of flavors and textures that are sure to impress friends and family alike. So go ahead, try this recipe and enjoy every bite of these delightful little cheesecakes—it’s truly a holiday dessert you will want to make again and again!
Print
Mini Candy Corn Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus overnight chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Candy Corn Cheesecakes are festive, bite-sized desserts perfect for Halloween or fall celebrations. Featuring a crunchy Oreo cookie crust and vibrant layers of orange, yellow, and plain cheesecake batter, topped with homemade whipped cream and a seasonal candy pumpkin, these cheesecakes are both visually stunning and deliciously creamy.
Ingredients
Crust
- 1 package Oreo cookies (creme removed)
- 3 Tbsp sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- â…” cup sugar
- ¼ cup sour cream
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 Tbsp marshmallow vodka (optional)
- Gel food coloring (Yellow and Orange)
Topping
- Fresh homemade whipped cream
- 1 package Brach’s Mellowcreme Pumpkins
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and line a cupcake or muffin pan with cupcake liners.
- Prepare Oreo Crust: Remove the creme from the Oreo cookies. Crush the cookies into a sand-like texture using a blender, food processor, or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix Crust Ingredients: Combine the crushed Oreos with sugar and melted butter until the texture resembles wet sand.
- Form Crust Base: Spoon 1 tablespoon of the crust mixture into each cupcake liner and press down firmly with a flat bottom to form an even crust layer. Set aside.
- Adjust Oven Temperature: Increase the oven temperature to 350°F (177°C) for baking the cheesecakes.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with sugar until smooth and thoroughly combined.
- Add Sour Cream, Vodka, and Vanilla: Beat in the sour cream, marshmallow vodka (if using), and pure vanilla extract until smooth.
- Incorporate Eggs: Add eggs one at a time, beating after each addition until well combined.
- Divide Batter: Divide the cheesecake batter evenly into three separate bowls.
- Color the Batter: Add a few drops of orange gel food coloring to one bowl, yellow gel food coloring to the second bowl, and leave the third bowl plain (no coloring).
- Layer Yellow Batter: Using a tablespoon and half tablespoon measure, spoon 1.5 tablespoons of yellow batter onto each crust layer.
- Add Orange Layer: Spoon 1.5 tablespoons of orange batter gently over the yellow layer. Use a flat mini spatula to spread it evenly.
- Add Plain Layer: Spoon 1.5 tablespoons of the plain-colored batter on top of the orange layer and gently spread to fully cover.
- Bake the Cheesecakes: Bake for 25–30 minutes until the cheesecakes are set but may have a slight jiggle in the center.
- Cool and Chill: Remove from oven and let cool to room temperature on the counter, then refrigerate overnight to fully set.
- Add Toppings: Before serving, top each mini cheesecake with fresh homemade whipped cream and one Brach’s Mellowcreme Pumpkin candy.
- Serve and Enjoy: Serve chilled and enjoy your festive mini candy corn cheesecakes!
Notes
- Removing the creme from the Oreos helps prevent excess sweetness and contributes to a crisp crust.
- Marshmallow vodka is optional but adds a subtle flavor depth; omit if preferred.
- If you don’t have gel food coloring, liquid colorings can be used but may result in thinner batter.
- The slight jiggle in the centers after baking is normal and ensures creamy texture after chilling.
- For best results, chill the cheesecakes overnight before serving.
